14F-19 |
Evaluation of halva quality improvement with proteins, non-hydrogenated palm oil, emulsifiers, gum arabic, sugar powder, and calcium chloride |
N. S. HETTIARACHCHY1, T. M. Rababah1, and M. Humaid2. (1) Dept. of Food Science, Univ. of Arkansas, 2650 N. Young Ave., N-218 Food Science Bldg., Fayetteville, AR 72704-5690, (2) Dept. of Food Science, Univ. of Jordan, Amman Emulsion stability (oil separation) in halva is a major problem that affects quality upon storage. Emulsion instability results in toughness, oil separation, and oil contamination on packages. The objective of this study was to evaluate the effectiveness of improving halva quality by incorporating non-hydrogenated palm oil/ glycerol/ soy protein concentrate/ gelatin / lecithin/ pectin/ gum arabic/ sugar powder/ calcium chloride. Halva is produced by heating sugar solution (65%) containing citric acid (0.65%) and mixing to reach 105 ºC, adding halva root (Saponaria officinalis) extract solution (5.6%) and continuing cooking for 60-70 min. This is followed with cooling at room temperature for 15 min and adding tahinia (sesame paste) (1:1) and mixing for 10 min. The additives to improve the quality of halva are incorporated with the sugar solution/ during cooking/ with tahinia. The quality of halva were evaluated by measuring the amount of oil separation, microscopic examination, saponin contents in halva and Saponaria officinalis extract, oil viscosity, penetration ability, and sensory evaluation. Microscopic examination of halva showed a porous non-crystalline sugar melt particles surrounded by a precipitated protein layer originating form tahina. The oil was found as free non-emulsified fluid, filling the spaces between solid particles. The saponin contributed to the precipitation of the colloidal proteins of tahina, and for fragile structure. Soy protein concentrate/ gelatin/ glycerol/ lecithin incorporation did not show any improvement in emulsion stability. However, calcium chloride/ sugar powder/ gums arabic/ pectin minimized emulsion breakdown. Furthermore, 1% or 2.5% of non-hydrogenated palm oil increased viscosity of the oil phase and contributed to emulsion stability. Non-hydrogenated palm oil 1% or 2.5% is potent in extending the shelf-life of halva without emulsion breakdown. Also, it improves sensory quality with desirable texture
Session 14F, Product Development: General
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